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Roasted Parsnips, Brussels Sprouts Leaves, Olives, Sage, Lemon, and Bonito Flakes
THE FORKING TRUTH9Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 parsnips (large, – Peel and cut around the cores into small wedges something like French fry shaped.)
- 3 Tbsp. extra virgin olive oil
- 2 sprigs sage leaves (– pick off leaves)
- 1/4 cup green olives (– pits removed – rough chopped)
- 2 cups brussels sprouts leaves
- 1/2 lemon (– just the fresh squeezed juice)
- sea salt (fresh crushed, to taste)
- fresh ground black pepper (to taste)
- 4 bonito flakes (good pinches of)
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